How to flavor mochi?

Question

i bought komochi (plain mochi) at the store and i'm wondering how to flavor them. can anyone out there help me? thanks a lot

Answer 1

What we do in my family is:

Cut it into four section, put it in the oven and broil it until it becomes golden brown on the top, then use teriyaki sauce to dip it in.

Teriyaki-

1/2 cup water

1/2 cup shoyu a.k.a. soy sauce

1 cup sugar

2-3 small thin pieces of ginger root.  (should be no more than 1/8 teaspoon, should be less actually)

Put all the ingredients into a sauce pan, bring to a boil, then lower to a simmer.  Constantly stirring until the liquid becomes a little thick, test by poring it off the spoon, or you could taste it, you should be able to tell that way also.  Cool put in a jar for later, you could make tariyaki beef/chicken, use it on rice preferably short grain.

You could also get Manju, or diafuku again preferable manju it is more traditional, and taste better, I love the pink and purple (Pink Habutai) ones because of the white bean paste, the ones with the red bean pates are great as well (Yomogi & Kinako & Habutai).  Here is a link to show what I am talking about http://www.benkyodocompany.com/manju/ind...

Answer 2

1. Zenzai/Oshiruko (Japanese sweet red bean soup) : http://img4.cookpad.com/recipe/p/23/530/...

Broil both sides of a couple of mochi until the color turns golden brown.

Place 2 ounces of sweet red beans into a pot. Add the same amount of water as the amount of red beans into the pot. Heat it up until it boils.

* Sweet red beans: http://www.amazon.com/Morinaga-Ogura-Swe...

* If you like smooth red bean paste more, use that instead.

Place mochi into the soup. Ready to eat.

2. Isobeyaki (Grilled mochi with soy sauce) : http://www.mottie.co.jp/syoukai-1/arekor...

Grill mochi with low heat.

Add soy sauce on one side. Turn mochi and add soy sauce on the other side. Continue adding soy sauce and turning mochi until mochi is heated through.

Wrap nori around mochi.

Ready to eat.

* Be patient to make Isobeyaki.

3. Kinakomochi : http://img4.cookpad.com/recipe/p/368/448...

a) Broil or grill mochi.

b)Place broiled or grilled mochi in boiled water just for seconds.

c) Add Kinako and sugar together.

* Kinako is already sweet so you don't need to add too much sugar.

d) Add wet mochi to c)

e) Ready to eat.

*Kinako is toasted soybean flour:

Answer 3

Orange flavored Mochi

Ingredients

1 cup mochiko

1 cup water

1/3 cup sugar

2 drops red food coloring

4 drops yellow food coloring

1/2 tsp orange extract

corn starch or potato starch

Cooking Directions

Mix all the ingredients.

Pour into a microwave-safe container.

Cover with plastic wrap.

Microwave on HIGH for 4 minutes.

Let cool for 1-2 minutes.

Form into your desired shapes. (BEWARE: It will be hot and sticky! Don’t burn yourself. If you wish to cut it, use a plastic knife and dip it in corn starch in between cuts- it sticks less that way.)

Dust with corn starch.

Eat!

Microwave mochi

2 cups mochiko (sweet rice flour)

2-1/3 cups sugar

2 cups water

1-1/2 teaspoons flavored extract, such as cinnamon or lemon (see note)

3 or 4 drops food coloring

Katakuriko (potato starch flour) to coat mochi

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible; otherwise, liquid will harden katakuriko.

Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.

Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather. Or freeze in an airtight container.

Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.

Cooking times may vary with differing cookware and microwave ovens.

Creme mochi

2 cups mochiko

2-1/3 cups sugar

1 cup water

1 cup canned coconut milk or undiluted evaporated milk

1-1/2 teaspoons extract, such as almond or white vanilla

3 or 4 drops food coloring, if desired

Follow instructions above, except microwave 1 to 2 minutes longer.

I hope these were helpful,Take Care!!! :)